This post may contain affiliate links. Please read our disclosure policy.
With only a handful of ingredients, this crunchy and sweet divinity recipe is a classically simple candy that’s perfect for sharing!
This divinity recipe is a tasty candy (like our Homemade Turtles) we traditionally make around the holidays! It reminds me of our Meringue Cookies and is simply divine!
Why We Love This Old Fashioned Candy!
Divinity can be found in many places but is a well-known southern recipe typically made during the Christmas season. It’s an easy recipe to add to your traditions if you haven’t already!
We finally mastered how to make this nougat candy and fell in love with it too.
Here’s why we think you’ll love it:
- Unique + Nostalgic. Christmas candies are a fun addition to gift plates or a holiday spread. It also brings back a lot of nostalgia when we make it for others.
- Easy. This treat comes together quickly!
- A classic. We make this recipe every year because it is a classic, and because it’s so delicious.
Ingredients
- egg whites – Be sure there isn’t even a speck of yolk otherwise the egg whites won’t whip correctly.
- granulated sugar
- water
- light corn syrup
- vanilla extract – or almond extract for a different flavor.
- chopped pecans – or place a pecan half on top of each dollop of divinity before baking.
Start With Simple Syrup
- EGG WHITES. Let eggs stand at room temperature for 30 minutes.
- PREP. Line 3 baking sheets with parchment paper and set aside.
- SIMPLE SYRUP. In a heavy saucepan over medium heat (with a candy thermometer attached), combine sugar, syrup, and water. Stir constantly to dissolve sugar. Once sugar is dissolved, continue to cook over medium heat without stirring until the temperature reaches 252°F (or the hard ball stage: about 8-10 minutes).
Finish the Candy
- EGG WHITES. Just before the temperature is reached, beat egg whites in a stand mixer using the whisk attachment on medium-high speed until stiff peaks form.
- COMBINE. Once temperature is reached, slowly pour hot syrup in a thin stream over the egg whites, beating constantly and scraping the sides of the bowl when needed. Add vanilla. Beat until candy holds its shape and is not shiny anymore (about 5-6 minutes).
- Do not overmix or candy will get stiff and crumbly.
- NUTS. Immediately fold in pecans, if desired.
- COOL. Quickly drop by heaping spoonfuls onto prepared baking sheet, while the candy is still hot. This works best with two people dropping spoonfuls simultaneously since the candy cools down very quickly.
- Let the candy set until it is dry to the touch.
Pro Tip!
Beat it. Just beat it. Beat it until it takes on a dull sheen and is no longer shiny, continue until it is no longer thin and syrupy and enough air gets whipped in which helps it cool and thicken.
- Test the mixture by dropping a spoonful onto the pan. If it starts to spread, keep beating the mixture. If it holds its shape, then it’s ready, and stop beating it.
Divinity Candy Making MUSTS
To produce the best old fashioned divinity recipe the following tips must be followed.
- Work quickly. If you cannot scoop the divinity fast enough onto the cookie sheets and the candy starts hardening, add a little bit of hot water (around two teaspoons), and beat it again until it’s the right texture. The rest should be scooped with no problem.
- Grainy texture. If not mixed well the sugar won’t dissolve properly.
Storing Info
- STORE. Allow the divinity candy recipe to cool completely before storing. Store it in an airtight container (and moisture-free environment), otherwise, it will either dry out due to air exposure or become slimy due to moisture.
- Line the container with wax paper to help maintain proper moisture as well as use it to separate each layer of candy.
- At room temperature, or in the fridge, it will keep for up to 2 weeks.
- FREEZE. When stored properly in the freezer it can last for 6+ months. Remove from the container to thaw before eating.
For More christmas Candy recipes:
Divinity Recipe
With only a handful of ingredients, this crunchy and sweet divinity recipe is a classically simple candy that's perfect for sharing!
Ingredients
- 2 large egg whites
- 3 cups sugar
- ⅔ cup water
- ½ cup light corn syrup
- 1 teaspoon vanilla extract
- ½ cup chopped pecans or whole pecans to place on top instead, if desired
Instructions
- Place egg whites in the bowl of a stand mixer and let stand at room temperature for 30 minutes.
- Line 3 baking sheets with parchment paper and set aside.
- In a heavy saucepan over medium heat, combine sugar, syrup, and water. Stir constantly to dissolve sugar. Once sugar is dissolved, continue to cook over medium heat without stirring until the temperature reaches 252°F (or the “hard ball” stage: about 8-10 minutes).
- Just before the temperature is reached, beat egg whites in a mixing bowl on medium speed until stiff peaks form.
- Once temperature is reached, slowly add hot sugar mixture in a thin stream over the egg whites, beating constantly and scraping the sides of the bowl when needed. Add vanilla. Beat until candy holds its shape and is not shiny anymore (about 5-6 minutes).
- NOTE: Do not overmix or candy will get stiff and crumbly.
- Immediately fold in pecans, if desired.
- Quickly drop by heaping spoonfuls onto prepared baking sheet, while the candy is still hot. This works best with two people dropping spoonfuls at the same time since the candy cools down very quickly.
- Let the candy set until it is dry to the touch.
Video
Notes
IMPORTANT: This needs to be done very quickly and works best when there is an additional person helping to drop the divinity onto the baking sheets.
- STORE. Allow the divinity candy recipe to cool completely before storing. Store it in an airtight and moisture-free environment, otherwise, it will either dry out due to air exposure or become slimy due to moisture.
- Line the container with wax paper to help maintain proper moisture as well as use it to separate each layer of candy.
- At room temperature, or in the fridge, it will keep for up to 2 weeks.
- FREEZE. When stored properly in the freezer it can last for 6+ months. Remove from the container to thaw before eating.
Nutrition
Serving: 1g, Calories: 161kcal, Carbohydrates: 37g, Protein: 1g, Fat: 2g, Saturated Fat: 0.2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 11mg, Potassium: 17mg, Fiber: 0.3g, Sugar: 37g, Vitamin A: 2IU, Vitamin C: 0.03mg, Calcium: 4mg, Iron: 0.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!
